Fillets of Brill au Peeheur (Barbue au Pecheur)

Ingredients

• 2 lbs. brill
• A little flour
• Seasoning
• 2 oz. butter
• Chopped parsley
• 3 or 4 potatoes
• 1/2 lb. mushrooms
• 2 oz. butter
• Seasoning

Method

1. 1

   Parboil potatoes and cut into small squares.

2. 2

   Prepare mushrooms and cut into small pieces.

3. 3

   Melt butter in a saucepan, add potatoes, and cook slowly with the lid on.

4. 4

   Add mushrooms, season, and cook until ready.

5. 5

   For the fish, cut brill into slices, remove skin and bones, season, and coat lightly with flour.

6. 6

   Fry in hot butter until light brown.

7. 7

   Serve fish on a hot dish with potato and mushroom garnish, drizzle with lemon juice and sprinkle with parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 133. The excerpt below is the record exactly as published.

Fillets of Brill au Peeheur (Barbue au Pecheur) 2 lbs. brill. A little flour. Seasoning. 2 oz. butter. Chopped parsley. Garnish. 3 or 4 potatoes

Cook this with the app: pantry check, scaling, and the assistant.